Roasted Poblano Peppers Recipe
Smoky, slightly spicy poblano peppers roasted to perfection. A simple recipe that enhances their depth of flavor, making them ideal for stuffing or blending.
Ingredients
- 4 large poblano peppers
- 1 tablespoon olive oil
- ½ teaspoon salt
Instructions
- Preheat oven: Set to 425°F (220°C). Line a baking sheet with foil.
- Prepare peppers: Rub poblanos with olive oil and place them on the sheet.
- Roast: Bake for 10–15 minutes, flipping halfway, until skins blister and char.
- Steam & peel: Place hot peppers in a bowl, cover with plastic wrap, and let them sit for 10 minutes.
- Remove skin: Peel off the charred skin gently, keeping the flesh intact.
- Use or store: Slice for recipes, stuff them, or refrigerate for later use.
Notes
Nutritional Values (Per Serving)
- Calories: 50
- Total Fat: 2g
- Saturated Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 1g
Vitamin & Mineral Content (Per Serving)
- Vitamin C: 80%
- Iron: 6%
- Potassium: 10%
- Vitamin A: 20%
- Calcium: 4%
Tips for Extra Flavor
- Char them over an open flame for a bolder smoky taste.
- Add a squeeze of lime juice before serving.
- Store peeled poblanos in the fridge for up to a week.
- Use them in soups, tacos, or pureed into sauces.